ACCELERATED PRODUCTION OF BLUE CHEESE FLAVORS BY FERMENTATION ON GRANULAR CURDS WITH LIPASE ADDITION

被引：0

|

作者：

REVAH, S ^{[1
]}

LEBEAULT, JM ^{[1
]}

机构：

[1] UNIV TECHNOL COMPIEGNE,DIV PROCEDES BIOTECHNOL,F-60200 COMPIEGNE,FRANCE

来源：

LAIT | 1989年 / 69卷 / 04期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：281 / 289

页数：9

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